Great for Italian sauces or simply as a snack.

Dried Roma tomatoes are great for adding flavour to recipes, or simply when eaten as a snack.

For example when used in Bolognese sauce or combined with scrambled eggs, on toast or as part of a salad

However the type of tomato you use will make a real difference to the flavour and taste.

If you use Roma tomatoes you will be using the type of tomato used by chefs in Italy when making sauces. Especially when you dry them you will strengthen the flavour even more, which is ideal for use in sauces or as an ingredient.

How to dry Roma tomatoes

You will need the following:

Ingredients

• 450 gram Roma Tomatoes
• 1 tsp Sea salt
• 250 ml Olive oil
• 1 tsp Basil (Optional)
• 1 tsp Oregano (Optional)

Equipment

• Chef’s knife
• Aluminum foil
• Baking tray

Instructions

• Heat oven to 140C for fan or 120C for gas
• Rinse the tomatoes under cold water and dry
• Halve tomatoes and arrange over a baking sheet, cut-sides up
• Brush lightly with olive oil
• Sprinkle with the salt – and optional with the basil and/or oregano
• bake for 2-3 hrs, depending on size

Lovely sun dried Roma tomatoes

First time I wanted to know how to dry Roma tomatoes is when I tasted dried Roma tomatoes in a Florence restaurant – the intensity of the taste was fantastic. OK, maybe the sunshine & joy of a holiday helped but there is no reason you can’t get exactly the same flavour & taste anywhere else.

But – the tomatoes will make all the difference

The one key item that is very important for oven dried tomatoes is the type of tomatoes you use.

Yes, either San Marzano or Roma tomatoes tastes great. But if you can’t get them try to get tomatoes that have a ‘thick skin’ and less water – as the flavour will be better.

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5 from 3 votes

How to dry Roma Tomatoes

Using this recipe will make dried tomatoes with lovely 'sunny' intense flavour.

That is ideal as an ingredient in sauces or as a snack.

They are not that difficult to make, more details below the recipe.

Course Appetizer, Main Course, Snack

Cuisine Italian

Keyword italian sauce ingredient, oven dried roma tomatoes, tomato sauce ingredient

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Servings 9 servings (2 jars)

Calories 53kcal

Author Minze Vries

Cost 25 pence

Equipment

• Chef Knife – (Available from Amazon)
• Aluminum foil
• Baking tray

Ingredients

• 450 gram Roma Tomatoes
• 1 tsp Sea salt
• 250 ml Olive oil
• 1 tsp Fresh basil leaves (Optional)
• 1 tsp Oregano (Optional)

Instructions

• Heat oven to 140C for fan or 120C for gas
• Rinse the tomatoes under cold water and dry
• Halve tomatoes and arrange over a baking sheet, cut-sides up
• Brush lightly with olive oil
• Sprinkle with the salt – and optional with the basil and/or oregano
• bake for 2-3 hrs, depending on size

Video

Notes

This will make just under 450 gram (1 lbs) of dried tomatoes.

Store in the fridge for up to a week, or much, much longer when used as an ingredient in pasta sauces which can be frozen

I will be making my own video soon, but the one above should give some ideas.

(Waiting for my own home grow tomatoes to ripen at the moment)

Nutrition

Calories: 53kcal

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Where to buy speciality tomatoes

Please note there is a big difference between fresh Roma tomatoes and the ones you can buy in a can.

They are not available in most main supermarkets, although a speciality Italian food shop might have them.

However they are very easy to grow at home (all year round, not just in the Summer) and especially when using a hydroponic kit or aquaponic kit to grow them you will end up harvesting a lot of tomatoes.

For more details have a look at how to grow Roma Tomatoes